Marry Me Bhuna Gosht – 60-Minute Recipe
A fragrant, richly spiced mutton dish that melts in your mouth. The blend of cardamom, cinnamon, and cumin creates a deep, aromatic base, while the tomato puree adds a subtle sweetness. Perfect for a comforting dinner with naan or rice.
Recipe by Rabia Farooq· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 2 lb mutton
- 1 onion
- 7 garlic cloves
- 6 tomatoes
- 1 black cardamom
- 1 green cardamom
- 1 cinnamon stick
- 3 black peppercorns
- 1 tsp salt
- 1/2 tsp ginger powder
- 1 tbsp coriander powder
- 1 tbsp red chili powder
- 1 tsp cumin powder
- 1/2 tsp black pepper
- 1/2 tsp garam masala
- oil, to taste
- 1 tbsp desi ghee
Instructions
- 1Bring a pot of water to a boil, add the onion cut in half, and blanch for about one minute. Remove the onion and let it cool.
- 2Blend the cooled onion together with the garlic cloves until a smooth paste forms.
- 3Heat a generous amount of oil in a saucepan over medium heat. Add the whole spices—cinnamon stick, black cardamom, green cardamom, and black peppercorns—and sauté until they begin to crackle and release their aroma.
- 4Stir in the onion‑garlic paste and cook, stirring frequently, until the raw smell disappears and the paste turns a light golden color.
- 5Add the mutton pieces to the pan, stirring occasionally, and brown the meat until its color changes.
- 6Season with salt and ginger powder. Meanwhile, blend the tomatoes into a smooth puree and pour it into the pan. Mix well and increase the heat to medium‑high, cooking until the mixture starts to bubble vigorously.
- 7Reduce the heat to low, cover the pan, and let the meat simmer for 40–45 minutes, or until tender. (If using a pressure cooker or Instant Pot, follow the device’s recommended setting for tender mutton.)
- 8After the meat is tender, uncover the pan and check the consistency; add a splash of water if the gravy is too thick.
- 9Increase the heat to medium and sprinkle in the powdered spices—coriander powder, cumin powder, red chili powder, and black pepper. Stir thoroughly and cook for a few more minutes, adjusting water as needed to achieve a thick, glossy sauce.
- 10Finish by sprinkling garam masala over the top, stir gently, and garnish with fresh coriander leaves. Serve hot with naan or steamed rice.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Blanch onion briefly
Boil the onion halves for about one minute, then cool before blending with garlic.
Toast whole spices first
Sauté cinnamon, black and green cardamom, and peppercorns until they crackle before adding the paste.
Simmer covered for tenderness
Reduce heat to low, cover, and simmer the meat for 40–45 minutes until tender.
Add powdered spices after uncovering
Once the meat is tender, uncover and stir in coriander, cumin, red chili, and black pepper for a few minutes.
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Frequently asked questions
- How long does it take to make Marry Me Bhuna Gosht?
- About 1 hour in total: 15 minutes of prep and 45 minutes of cooking.
- How many servings does this Marry Me Bhuna Gosht recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Marry Me Bhuna Gosht recipe come from?
- It was shared by Rabia Farooq on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.